Hearty Hoosier Beef Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This is another hearty winter staple found in the Midwest. I hated it when I was a kid, but now that adulthood has kicked in, sometimes nothing is better than a big serving of hot vegetable soup on a cold day. Ingredients:
2 lbs chuck roast, cubed into 1/2 inch squares |
2 tablespoons olive oil |
1 quart italian cut green beans |
1 1/2 quarts water |
1 quart whole canned tomatoes |
1/2 large onion |
1 1/2 cups baby carrots, peeled and sliced in 1/4 inch chunks |
1 1/2 cups frozen corn |
5 potatoes, peeled and cut in 1/2 inch cubes |
1 1/2 teaspoons salt |
1 teaspoon ground black pepper |
1 teaspoon garlic powder |
1/2 teaspoon cajun seasoning, to add a little kick |
Directions:
1. Cut up the chuck roast and all the vegetables as directed in the ingredients section. Add the olive oil to a large stock pot and place the chuck cubes in the bottom to brown over medium high heat. When half browned add all the seasonings and onion.
2. Continue stirring and browning about 5 minutes and add the green beans, water, and carrots. Let it come to a slow boil and add all the other vegetables. Add a little more water if necessary to cover all the items well and add about an inch more in the pot depending on how tall it is.
3. Turn down the heat to medium low and continue to simmer for about 45 minutes - stirring occasionally. Enjoy!
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